The ultimate sambar
A drool-worthy soupy concoction that can delight anyone's taste buds on any occasion
Yield: 3
Materials
1)
- ¼ cup Toor dal
- ⅓ tsp Turmeric
- 1 Tomato
- 1 Potato
- 2 Shallots
- 1 green chili (sliced lengthwise)
2)
- 1 tbsp Coconut oil
- ¼ tsp Split chickpeas (Chana dal)
- ¼ tsp urid dal
- 5-10 fenugreek seeds
- 1-2 Shallots (sliced)
- 1 small piece Asafetida (can use powder also)
- 1 tbsp Coriander seeds
- 2-3 Dry red chilies
- 2 tbsp Coconut
- 1 sprig Curry leaves
3)-2 cups
- 2 cups Vegetables (I used eggplants, okra, carrot, cucumber ) (any one or a combination of vegetables can be used)
4)
- marble size Tamarind
5)
- 1 tsp Mustard
- 1 sprig Curry leaves
- 2-3 Dried red chilies (broken into pieces)
6)
- 1 handful Coriander leaves and Curry leaves
Instructions
- Cook the first set of ingredients in a pressure cooker and mash them slightly. Keep aside.
- Soak tamarind in a cup of water.
- Roast the second set of ingredients in the same order as listed, in one tsp of oil until nicely browned but not burnt. Cool and grind them into a smooth paste.
- Cook the veggies with little water. When they are almost cooked, squeeze out the juice from tamarind and add it to the veggies along with required salt.
- Allow it to to boil. Make sure the tamarind is cooked well. Add the mashed dal and ground paste. Bring to a boil and switch off the stove.
- Season with the 5th set of ingredients and pour into the sambar.
- Finally garnish with coriander leaves and fresh curry leaves. close it with a lid. Allow sometime for all the flavors to mingle before serving.
Notes
1. If you do not like tamarind, just increase the number of tomatoes. Use Tomatoes on vine. They add enough tanginess.
2. If using asafetida powder, add a pinch directly into the curry, once you take it off the stove.
3. To make it easier, one could use coriander powder and chili powder. If so, use it once the coconut has browned.
4. The right sambar will be a balanced mixture of spicy, tangy and saltiness